Tomato soup

Ingredients

• Carrots 2, grated
• Tomatoes 1 kg
• Onion 2 finely chopped
• Sugar a pinch
• Tulsi ¼ teaspoon
• Fresh cream 1 tablespoon
• Celery stick 1
• Salt and pepper To taste

Method

• Cook the tomatoes with some water in a bowl for 5 minutes on High mode and then place in cold water.
• Then remove the skin and puree it and drain for the seeds.
• In another bowl take butter, carrots, onion and celery and cook for 3 minutes at high.
• Puree the carrot mixture and mix with the tomato puree and the seasoning.
• Cook on high for 6 minutes. Serve with cream swirled on top.
• Mix back with the liquid and cook on high for 4 minutes and serve with croutons.